Anonymous Fri Oct 07 11:28:30 2005

3 cups 1/2-inch cubes cooked red

potatoes (about

1 pound)

3 cups 1-inch pieces grilled

yellowfin tuna or other lean fish

fillets (about

1 pound)

2 cups chopped celery (about

4 medium stalks)

1 cup plain nonfat yogurt

1/4 cup chopped fresh parsley

2 tablespoons red wine vinegar or

cider vinegar

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon pepper

Mix the ingredients while the potatoes are still hot--their warmth releases the flavors of the dressing, allowing the potatoes to absorb more flavor. In fact, if the potatoes and tuna are both hot, you can eat this immediately as a warm salad.

Mix all ingredients in glass or plastic bowl. Cover and refrigerate about 2 hours or until chilled. 6 servings